Room Reservations Dinner Reservations

Middle and Main Streets
Washington, Virginia 22747
(540) 675-3800

Sample Menu

We offer three tasting menus. You can simply choose which menu is most appealing to you. However, you can also ‘pick and choose’ any 4 dishes that interest you most. If you do opt for the ‘pick and choose’ route Chef does recommend selecting a dish from each row so that you will have a nice progression on the palate.

The tasting menu is $218 per person.
Optional wine pairings are $125 per person.

Download our current sample menus in PDF Format
Dinner Menus | Cocktail Menu | Dessert Menu

Our Enduring Classics


A Tin of Sin:
American Osetra Caviar
with Sweet Crab and Cucumber Rillette

L. Aubry Fils, Brut, 1er Cru, Jouy-Les-Reims, Champagne, France (N.V.)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Domaine Leccia, Rosé, Patrimonio, Corsica, France (2015)

Filet of Antarctic Sea Bass with Lemon Vodka Sauce
and Lilliputian Shrimp and Pork Dumplings
Foxen, Chardonnay, Block UU, Bien Nacido, Santa Maria Valley, California (2015)

*Lacquered Milk-Fed Porcelet
on a Tangle of Tart Greens with Pea Shoots and Rhubarb
Cadre, Pinot Noir, The Architects, Edna Valley, California (2014)


Here and Now


Caramelized Catalan Custard with Foie Gras
Château Pajzos, Tokaji, Aszú, 5 Puttonyas, Tokaj-Hegyalija, Hungary (2009)

Chilled Scottish Langoustine with Vichyssoise Purée
and American Osetra Caviar
Ebony, Chardonnay, The Hive, Willamette Valley, Oregon (2014)

*Japanese Wagyu Beef Two Ways:
Seventy-Two Hour Braised Short Rib and Ribeye Sashimi
with Potato “Noodles” in Fragrant Broth
Abbazia di Novacella, Kerner, Alto Adige-Valle Isarco, Italy (2015)

*A Grilled King Lamb Chop Perfumed with Rosemary
on Lentils Dijonnaise with Minted Béarnaise
Voliero, Brunello di Montalcino, Tuscany, Italy (2011)


The Good Earth
Our Vegetarian Creations


Grilled Carrots and Young Coconut
with Toasted Cashews on Parade
Belle Pente, Pinot Gris, Willamette Valley, Oregon (2012)

A Chiffonade of Crispy Snow Peas
with Navel Oranges and Lemon Vinaigrette
Schloss Gobelsburg, Grüner Veltliner, Kamptal, Austria (2014)

Orecchiette “Carbonara”
with Crispy Shiitake Mushrooms and Perigord Truffles
Pahlmeyer, Chardonnay, Napa Valley, California (2013)

Eggplant “Cutlet” Milanese on Onion Noodles
with Ginger Stewed Tomatoes

G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2015)


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